Grilled Pierogi and Kielbasa

During the first weekend of October, Grand Rapids celebrates all things Polish during Pulaski Days. Everyone wear red, watches parades, dances to polka bands and gets down with some great Polish food. The most popular items are always homemade kielbasa and pierogi. I love them, but I never seem to eat them outside of that one weekend in October. When Food Network's July issue came out with a new spin on the classic, I jumped all over it.

As a warning, the recipe as written contains a whopping 36 grams of fat. There are many versions of kielbasa that are made with turkey and they taste just as good as their pork counterparts. So instead of making the trip over to Frank's Butcher Shop to get kielbasa that all the Polish halls in town swear by, I headed to the local grocery store for the Hillshire Farms turkey variety. I know it's a bit sacrilegious, but I'll save the real indulgence for Polaski Days. Plus, I figured ditching the extra fat and calories justified eating some home made ice cream later. It's summer, after all!

The rundown:

• Flavor texture: The smoky flavor added to the pierogi paired very well with the kielbasa. I loved the mustard dressing as well. It really brought everything together and the grilled onions added a nice sweetness.
• Difficulty: Quick and easy. I put my sausage and the pierogi/onion on the grill at the same time, so that saved a few minutes.
• Pros: An easy summer dinner that won't heat up your kitchen. The flavors were great and I think this recipe would please just about anyone. It's also nice to introduce people to Eastern European food that doesn't revolve around sauerkraut. You could also stretch the recipe a bit and double the pierogi and dressing, while leaving the kielbasa quantity the same. There would still be more than enough meat.
• Cons: The fat content in traditional kielbasa is high. If that bothers you, do like I did and swap it out for the turkey version. Make sure you oil your grill grate and brush the pierogi with olive oil, or they will stick and tear apart.
• Misc: Although I loved this dish hot off the grill, it was actually even better the next day, once the flavors had melded a bit more and the pierogi absorbed some of the mustard dressing. Seeing that I'm not a huge fan of leftovers, that is quite an endorsement.
• Repeat Performance: Definitely a keeper!

Grilled Pierogi and Kielbasa
Food Network Magazine, July 2011
Serves 4

1 pound kielbasa or smoked sausage, cut into 4 pieces
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1 large white onion, peeled and cut into 6 wedges
1 pound frozen potato-and-cheddar pierogi (do not thaw)
Salt and pepper
1/4 cup roughly chopped parsley

Preheat a grill to medium. Grill the kielbasa,  turning once, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.

Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.


Toss the onion and pierogi with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, until the pierogi thaw and the onion begins to soften, about 5 minutes. Turn the pierogi and onion and continue to grill, until the pierogi are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.


Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogi and parsley. Season with salt and pepper and toss. Divide among shallow bowls.

Smacznego! (The Polish version of "bon appetit")

Barbecue - Glazed Turkey Burgers

I like turkey burgers. Actually, I like burgers in general. Turkey burgers seem to be the easiest to experiment with, since they can take on a huge array of seasoning and flavorings. My only frustration is that the leanness of the meat can be tricky when you're trying to reach the correct temp for poultry and skill keep the meat moist. When I received Gwyneth Paltrow's cookbook, My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness, she claimed that her turkey burgers always stayed moist and juicy. I was intrigued. I was skeptical. I was hooked.

In the "serious food community" (which sometimes equals a lot of elitist snobbery, in my opinion), this cookbook has been mostly panned or laughed at by the critics.  I happen to love Gwyneth. I find her funny (sometimes unintentionally), self-deprecating and whether or not she wrote most of the recipes in the book, the recipes are solid. This isn't the first of her recipes I've made and it won't be the last to appear on my blog. I like how she includes child-friendly or vegetarian options for many of the dishes.  The turkey burger recipe is nothing fancy. In fact, it's downright simple. And it's very good. Even a kid can't object to barbecue sauce and cheese, right? Yet it's still easy enough to dress the recipe up to grown-up standards as well.

The rundown:

• Flavor/Texture: These burgers were exactly what they claimed to be, and they were definitely the juiciest turkey burgers that I have ever made. I especially liked the glazed barbecue sauce on the outside of the patties. I dislike both jalapenos and pickles, so I skipped that topping.
• Difficulty: A handful of ingredients and a few minutes on the grill.  Doesn't get easier than that, folks.
• Pros: A winner all around. East, great tasting, friendly for kids and adults alike. 
• Cons: The recipe calls for seasoning the meat with salt and pepper only. Next time, I'd add a little bit of garlic powder and perhaps some hot sauce.
• Misc.: I actually made this recipe twice, because the ingredient list called for "ground turkey". Did that mean the ground all white meat or the mix of white and dark? I bought one package of each and went turkey vs. turkey. The lean white meat came out the best.  The light/dark mix ended up being a very squishy mixture and I actually ended up adding some breadcrumbs to help hold it together so that I could shape it into patties. Definitely go with the all white meat for this one. It's healthier anyway.  I forgot to look for brioche buns, so I just went with regular wheat hamburger buns. I served the burgers with parsnip fries.
• Repeat Performance: I definitely see myself making this one again.

Barbecue-Glazed Turkey Burgers

by Gwyneth Paltrow

makes 4 servings

1 lb ground turkey

Kosher salt and freshly ground black pepper

1/4 cup plus 2 Tbsp jarred barbecue sauce (I used Sweet Baby Ray's Sweet Vidalia Onion)

Canola or vegetable oil, for brushing

4 brioche buns, split and toasted

Pickled jalapeno slices, Swiss cheese and pickle chips, for serving

Light a grill or preheat a grill pan.

In a bowl, season the turkey with salt and pepper and gently knead in 1/4 cup of the barbecue sauce. Shape the meat into four 4-inch patties, about 3/4 inch thick. Brush with oil and grill over moderate heat, turning once, until nearly cooked through, 7 minutes. Brush with the remaining 2 tablespoons of barbecue sauce and cook for 1 minute longer, until cooked through and lightly glazed.

Transfer the burgers to the buns and top with pickled jalapeños, Swiss cheese and pickle chips and serve.

Roasted Parsnip Fries

makes 4 servings

3 medium parsnips

2 tbsp olive oil

3 cloves garlic

Kosher salt and freshly ground black pepper

Heat oven to 425 degrees.

Wash parsnips and cut into sticks (1/2 inch wide at the most). Smash garlic cloves and discard skins. In a medium bowl, toss parsnips, garlic and olive oil until the parsnips are coated.  Spread into a single layer on a large baking sheet. Sprinkle with salt and pepper.

Bake for 25 minutes and then turn the fries. Bake for 10-15 minutes or until nicely browned.  Serve hot.

*I like mine with some malt vinegar sprinkled on them.

 



Riviera Salad

Strawberry season may be my favorite two weeks of summer. To me, it's the true sign that summer is finally here. In Michigan, we're lucky to have U-pick farms and farmers markets in abundance, so it's easy to get your hands on the berries at their peak.  I make jam and freeze berries, but it's impossible to resist snacking on the little beauties as well.

This year, I happened to be going to a birthday party on the same day that I picked up a flat of perfectly ripe, locally grown strawberries. A Riviera salad was a natural next step.  The salad went over very well at the party. Who can resist fresh fruit and a creamy dressing?

The rundown:

• Flavor/Texture: I love this salad because it's a mix of textures and complimentary fresh and bright flavors. You get a great crunch from the Romaine and walnuts, while the berries and oranges give it a sweet twist. The dressing has some savory notes, which is a nice balance.
• Difficulty: It's a salad, so it's bound to be pretty easy. There aren't many ingredients, so quality really matters. Make sure your fruit is perfectly ripe, the lettuce is fully rinsed and dried, and that you choose a good quality cheese.
• Pros: Quick and easy to put together. The ingredients are things pretty much everyone likes. The colors in this dish are also amazing. It's much more fun to eat food that's visually appealing.
• Cons: The dressing will wilt the Romaine fairly quickly in the summer heat, so dress it just before serving so you don't end up with a soggy salad.
• Misc.: The dressing is quick and easy, but if you must, you can use a store-bought version. Locally, you can get Arnie's, which is the best. Marie Callender's is good as well.
• Repeat Performance: I have made this salad many times in the past and it will continue to be a summer favorite.

Riviera Salad

2 Romaine hearts, torn or sliced into bite-sized pieces

1/2 cup chopped walnuts

1/4 lb Swiss cheese, finely shredded

1 small can of mandarin oranges, rinsed and drained

1 cup sliced strawberries

Dressing:

1/3 cup mayo (don't use Miracle Whip, it will NOT taste good)

2 Tbsp milk

2 Tbsp sugar

1 Tbsp vinegar (you can use any kind, but I prefer something milder, like champagne or sherry vinegar)

1 Tbsp of poppy seeds

1/4 of a small sweet onion

salt to taste

Whisk the mayo, milk, sugar, vinegar and a dash of salt together in a small bowl. Using the finest side of a box grater (or a microplane, if you have one), grate a tiny bit of the onion into the dressing.  Mix well and then taste. Add more onion if necessary. When you're satisfied with the dressing taste, mix in the poppy seeds and stir well. 

Put half of the Romaine into a large bowl.  Layer half of the berries, oranges, walnuts and cheese.  If serving immediately, add dressing the the layers and toss.  If not, store the dressing in a separate container. Repeat the layers with the rest of the ingredients and toss.

Chill until ready to serve.



Meyer Lemon Tart with a Layer of Chocolate

There's not much that I love more than a good lemon dessert. I've always had more of a liking for citrus or more savory desserts than for true sweets. With its thin layer of dark chocolate, this recipe is the best of both worlds. I'll admit that I was skeptic about the combination at first, but it came out great. I needed a dessert with a "wow factor" for Father's Day, and I think I inherited my lemon affinity from my dad. When I was young, he always shared his lemon drop candies with me on long car rides. A lemon tart seemed like a natural way to go.

The tart was a huge hit. After sneaking a taste, my dad was so eager to dig in that he wouldn't let me do my usual fussing to get a good picture! I had to use a stock photo from the cookbook, which was less than ideal, although it said a lot for the tart itself.

The rundown:

• Flavor/texture: The flavors in this tart were amazing! I was a bit worried since I had to use regular lemons (the sweeter Meyer variety are out of season here), but it turned out great. The chocolate was subtle and really enhanced the lemon curd. The curd itself was very silky and in all honestly, it's the best one I've ever made.
• Difficulty: More time consuming than difficult. I did have a rough go of it with the crust at first, but that was because making butter-laden pastry in summer is often difficult.
• Pros: Amazing flavor and it looked great, too!  It was a very impressive dessert. Both the chocolate and lemon lovers in the crowd were happy, which is hard to accomplish in a single dish.
• Cons: Oh, the crust. I knew that the heat and humidity of summer really don't condone making a butter crust, but I was determined.  In order to get a perfect crust, some of the butter pieces should remain solid in the dough. When the pieces melt, they leave spaces and make the crust beautifully flaky.  To accomplish this, all of the ingredients need to be cold and you have to be very careful not to overwork it. It can be accomplished even during the summer, you just have to be more patient and chill the dough a couple of times during the process. When I figured that out, my crust was light and flaky. If your butter gets too warm or you overwork the dough during rolling (as I did), the butter dissolves into the flour and the crust will be very dense. Just be careful and you'll get it right. 
• Misc.: The chocolate layer is very thin. Next time I would use three ounces instead of two. I also added a bit of superfine sugar and a splash of vanilla to the whipped cream, just because that's how I like it.
• Repeat Performance: It's not something I'd make every day, but I can definitely see myself putting another one of these together for something/someone special.

Meyer Lemon Tart with a Layer of Chocolate

by Suzanne Goin

from Sunday Suppers at Lucques, 2005

For the pâte sucrée (makes enough for two crusts)1/4 cup heavy cream
2 extra-large egg yolks
2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/2 pound unsalted butter

For the tart2 ounces bittersweet chocolate
4 extra-large eggs
3 extra-large egg yolks
1 cup plus 1 tablespoon granulated sugar
1 cup Meyer lemon juice
10 tablespoons cold unsalted butter, cut into small pieces
A pinch of kosher salt
1 cup heavy cream

Make the pâte sucrée

Whisk the cream and egg yolks together in a small bowl. Set aside.

In a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and butter on medium speed until you have a coarse meal. Gradually add the cream and yolks and mix until just combined. Do not overwork the dough.

Transfer the dough to a large work surface and bring it together with your hands to incorporate completely. Divide the dough in half, shape into 1-inch-thick discs, and wrap one of them to freeze and use later.

If the dough is too soft, put in the refrigerator for 5 to 10 minutes to firm up a little. If the dough is manageable, place it on a lightly floured work surface, sprinkle a little flour over the dough, and roll it out into a 1/4-inch-thick circle, flouring as necessary. Starting at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over a 10-inch tart pan. Gently fit the dough loosely into the pan, lifting the edges and pressing the dough into the corners with your fingers. To remove the excess dough, roll the rolling pin lightly over the top of the tart pan for a nice clean edge, or work your way around the edge pinching off any excess dough with your fingers. Chill for 1 hour.

Make the tart:

Preheat the oven to 375°F

Take the tart pan with the pâte sucrée from the refrigerator. Prick the bottom with a fork and line it with a few opened and fanned-out coffee filters or a piece of parchment paper. Fill the lined tart shell with beans or pie weights and bake 15 minutes, until set. Take the tart out of the oven and carefully lift out the paper and beans. Return the tart to the oven and bake another 10 to 15 minutes, until the crust is an even golden brown. Set aside on a rack to cool completely.

Melt the chocolate in a double boiler over medium-low heat. Spread the chocolate evenly on the crust and chill in the refrigerator for at least 15 minutes, until the chocolate has solidified completely.

While the crust is chilling, make the curd. Whisk the eggs, yolks, sugar, and lemon juice together in a heavy-bottomed saucepan. Cook over medium heat, stirring continuously, alternating between a whisk and rubber spatula, until the lemon curd has thickened to the consistency of pastry cream and coats the back of the spatula.

Remove the lemon curd from the heat. Add the butter a little at a time, stirring to incorporate completely. Season with the salt. Let the curd cool about 8 minutes, and then strain it into the prepared tart shell. Chill the tart in the refrigerator.

Just before serving, whip the cream in a stand mixer fitted with the whisk attachment (or by hand) until it holds soft peaks. Cut the tart into six wedges, plate them, and serve with dollops of whipped cream.

Grab a fork and get to it!

Baked Lemon Tart

Yummy Pork Ziti

This summer, I decided to participate in a Community Supported Agriculture (CSA) share with two friends.  Every Tuesday, we get to pick up our veggies at the farmers' market near my house. Last week was the first pick-up and I was so excited to see all of the gorgeous produce. One of the items included was a beautiful bunch of rainbow chard. Never having cooked with it before, I set out on a hunt for an interesting recipe. I stumbled across this gem and had to give it a try. I am a big fan of mustard of any kind (seriously, it's the perfect condiment), I always like thyme, and who doesn't love a good pasta dish?

The rundown:

• Flavor/texture: The bold flavors of the thyme and mustard worked very well with the pork. At the same time, they didn't overwhelm the more delicate flavor of the greens. 
• Difficulty: No muss, no fuss! I whipped this one up in less than half an hour. How's that for a 30-minute meal?
• Pros: Tasty, easy and quick. The trifecta of weeknight cooking, not to mention that it was a great way to incorporate veggies into a new recipe.  The recipe is also very adaptable. You could use chicken instead of pork or substitute almost any variety of dark/bitter greens for the escarole.
• Cons: The recipe was intended for four people, but it yielded more than enough for six.  I don't like to have more than one meal of leftovers, so I would recommend halving the recipe.
• Misc.: I used rainbow chard in place of the escarole, since that is what I had on hand. I used a grainy Dijon mustard and upped the quantity to more like two tablespoons instead of teaspoons. Taste the sauce and season it as you like. Make sure that your pork is just done, so that it stays tender. Now that the USDA has acknowledged that pork need only be cooked to 145 degrees, it's ok if there's a little pink in the middle.  Letting the meat rest for 5 minutes before slicing will allow the cooking process to finish up gently. Start your pasta water as the first step. The pasta takes longer than everything else added together.
• Repeat Performance: I don't eat a great deal of pork, but this recipe will definitely go into the rotation.

Ziti with Pork and Escarole in Creamy Thyme Sauce

Food & Wine, January 1997

1 lb pork tenderloin

salt

freshly ground black pepper

3 tablespoons olive oil

1/2 lb escarole, leaves cut crosswise into 1/2-inch strips (about 4 cups)

1 shallot or 2 scallions, including green tops, chopped

1/2 cup chicken broth

1/2 tsp dried thyme

2 tsp grainy or Dijon mustard

1/2 cup heavy cream

1/2 pound dry ziti pasta

Cut the pork into 1/2 inch thick slices. Sprinkle both sides with salt and pepper. In a large skillet, heat 2 tbsp oil over medium heat. Cook the pork until just barely done, about 1 minute per side. Remove the pork from the pan and let it rest for 5 minutes, then cut into thin strips.

In the same pan, heat the remaining oil over medium heat. Add the escarole, shallot/green onion, 1/4 of the salt and 1/4 tsp of pepper and cook, stirring until the escarole wilts, about 1 minute. Add the broth and thyme. Simmer until the broth is reduced to 1/4 cup, about 3 minutes. Whisk in the mustard and cream and bring to a simmer. Add the pork and any accumulated juices to the sauce. Remove from heat.

In a large pot of boiling salted water, cook the ziti until al dente (10-12 minutes). Drain and toss pasta with the sauce.

Grab some crusty bread and dig in!